6 chicken breasts, boned & skinned
1/2 teaspoon ginger
1 teaspoon salt
8 ounces frozen concentrate orange juice
1 1/2 cups shredded coconut
2 cups orange segments or canned, mandarin oranges
2 green onions, chopped
Put chicken, ginger, salt, pepper & frozen orange juice in Crock Pot and cook on low 6 hours. Serve chicken on hot cooked rice on platter. Top with coconut, orange segments and green onions. Serve chicken liquid in gravy boat, if desired.